Paprika Pork & Yellow Rice Bowls
with Pickled Red Onion
Our savory paprika blend brings bold flavors to ground pork sautéed with green pepper in a light and simple tomato sauce. Golden-hued turmeric rice soaks up all those hearty flavors, while pickled red onion adds a tangy, zingy crunch. Sprinkle with fresh parsley, and serve up this colorful weeknight-friendly meal in a quick 20 minutes.
Ingredients
2 unit
Veggie Stock Concentrate
½ unit
Red Onion
1 unit
Tomato Paste
1 tablespoon
Savory Paprika Blend
½ teaspoon
Turmeric
1 unit
Long Green Pepper
5 teaspoon
Red Wine Vinegar
10 ounce
Ground Pork
¼ ounce
Parsley
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, stock concentrates, 11⁄4 cups water, 1⁄4 tsp turmeric, and a pinch of salt (21⁄4 cups water and 1⁄2 tsp turmeric for 4 servings). (Be sure to measure the turmeric—we sent more!) Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. (TIP: For perfect timing, start Step 3 when rice has 10 minutes left.) Keep covered off heat until ready to serve.
• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Core, deseed, and dice green pepper into 1⁄2-inch pieces. Roughly chop parsley. • In a small microwave-safe bowl, combine sliced onion, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover tightly with plastic wrap; microwave until onion is bright pink, 1 minute. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, green pepper, and Savory Paprika Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 4 minutes. • Add tomato paste and 1⁄4 cup water (1⁄3 cup for 4 servings); cook, stirring, until pork is cooked through and liquid has mostly evaporated, 30-60 seconds more. Remove from heat.
• Fluff rice with a fork; divide between shallow bowls. Top with pork and as much pickled onion (draining first) as you like. Garnish with parsley and serve.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it bland or lacking depth, though some loved the taste. Adding extra seasoning or a sauce could boost flavor.
- Ease of prep: Quick and simple to make, with several praising how fast it came together.
- Suggestions: Consider adding a creamy sauce, like sour cream or tzatziki. Try incorporating more vegetables or fresh lime juice.
- Portions: Some felt it wasn't enough; doubling the rice helped make it more filling for larger appetites.
- Pickled onions: A standout element! Many loved this easy technique and will use it again in other dishes 🧅.
Reviews from our home cooks
The flavors in the paprika pork tasted great, I also love turmeric rice and thought it blended well with the onion combo.
The flavor of the rice was great, but the paprika flavor was a bit too intense on the pork so that the flavors don't seem to meld together as well.
I never knew pickling onion was so easy, that was my favorite part of the dish! I will definitely be pickling onions for other recipes now.
Instructions for the onions were not the clearest and I didn't make it right. Meal was delicious though.
Easy to prep & tasty. Should have put more salt in the pork.
Really good but too little. My husband and I doubled the rice to make enough.
The whole family loved this dish. All the flavors were great and it was enough to feed our family of four.
Used half the turmeric as recommended but rice needed more flavor should have used all of it.
So delicious and super easy to make! A new family favorite 💛
This was nearly perfect but it was missing something. We were able to fix it with some sour cream, I think garlic sauce would be perfect.
